Living and Thriving Gluten Free

Healthy & Gluten Free

What are they used for: These are used to make many types of flours, as well as sometimes used in their whole seed state.

These are the seeds of a type of plant classified as grains. A subtype of grains would be Cereal Grains, and these are what are commonly used to make white or whole wheat flour, oatmeal, etc. The two main types of commercial grain crops are cereals such as wheat and rye, and legumes such as beans and soybeans. 

After being harvested, dry grains are more durable than other staple foods, such as starchy fruits (plantains, breadfruit, etc.) and tubers (sweet potatoes, cassava, and more). This durability has made grains well suited to industrial agriculture, since they can be mechanically harvested, transported by rail or ship, stored for long periods in silos, and milled for flour or pressed for oil. Thus, major global commodity markets exist for canola, maize, rice, soybeans, wheat, and other grains but not for tubers, vegetables, or other crops. ( https://en.wikipedia.org/wiki/Grain )

Click underlined ingredients to learn more, and find out more about what each item does in specific types of foods.

Found used in many foods:

  • Bread
  • Breakfast cereal
  • Flour
  • Whole grains

How it may be described on label:

  • Flour
  • Seeds
  • Whole grain

Examples of grains added to food:

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